Lemon Torte With Raspberry Sauce

Total Time: 11 hrs Preparation Time: 10 hrs Cook Time: 1 hr

Ingredients

• Servings: 6
• 4 egg whites
• 1 teaspoon vanilla
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon almond extract
• 3/4 cup sugar
• 2 tablespoons sliced almonds
• 2/3 cup sugar
• 1 teaspoon unflavored gelatin
• 6 beaten egg yolks
• 1/2 teaspoon lemon zest, finely shredded
• 1/3 cup lemon juice
• 2 tablespoons butter
• 1/3 cup water
• 3/4 cup whipping cream
• 10 ounces frozen raspberries, thawed
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• fresh raspberry (optional)

Recipe

• 1 heat oven to 300 degrees.
• 2 line two or three baking sheets with parchment paper; draw three 7" circles and grease lightly.
• 3 in large mixing bowl, beat egg whites, vanilla, cream of tartar, and almond extract on medium speed until soft peaks form.
• 4 gradually add 3/4 cup sugar, beating to stiff peaks.
• 5 spoon 1/3 of this mixture into a pastry bag fitted with a star tip.
• 6 pipe a lattice design in one circle; pipe a border around the lattice.
• 7 sprinkle with almonds.
• 8 spread remaining egg mixture over remaining circles.
• 9 bake 45 minutes.
• 10 turn oven off; let meringues dry in oven 3 hours or over night (do not open oven door).
• 11 in saucepan combine 2/3 cup sugar and gelatin.
• 12 add yolks, lemon peel, lemon juice, butter, and 1/3 cup water.
• 13 cook and stir until bubbly; cook 2 more minutes.
• 14 remove from heat.
• 15 cover lemon mixture surface with waxed paper; cool.
• 16 chill until mixture mounds slightly when spooned.
• 17 beat whipping cream to soft peaks; fold into lemon mixture.
• 18 place one solid meringue on serving plate; spread with half the lemon mixture.
• 19 top with second solid meringue, spread with remaining lemon mixture, top with lattice meringue.
• 20 cover loosely; chill 6 hours or overnight.
• 21 serve with raspberry sauce, garnish with fresh raspberries.
• 22 sauce: in saucepan combine raspberries, sugar, and cornstarch.
• 23 cook until bubbly; cook 2 more minutess.
• 24 press through a fine sieve; discard seeds.
• 25 cover sauce; chill.